Recipe for Mexican Deviled Eggs from the Low Carb section.
Mexican Deviled EggsYield: 12 servings 12 large hard boiled eggs, peeled
1/2 teaspoon salt
1/4 cup mayonnaise (or salad dressing
1 jalapeno pepper, seeded and finely chopped
1 tablespoon ground cumin
1 tablespoon capers, finely chopped
1 red chile, ground
1 tablespoon prepared mustard
1 tablespoon fresh cilantro, snipped Cut the eggs lengthwise into halves. Slip out the yolks and mash with a fork. Mix the mashed yolks with the mayonnaise, cumin, capers, mustard, salt and the jalapeno pepper. Fill the egg whites with the egg yolk mixture, heaping lightly. Sprinkle with ground red chiles and garnish with the cilantro. Per Serving: 124 Cal (71% from Fat, 25% from Protein, 5% from Carb); 8 g Protein; 10 g Tot Fat; 2 g Carb; 0 g Fiber; 36 mg Calcium; 1 mg Iron; 291 mg Sodium; 249 mg Cholesterol
We hope you enjoy your freshly made Mexican Deviled Eggs. This recipe came from Low Carb's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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